Bun Gauge

Description:

One hallmark of the American fast food industry has been customer convenience in knowing precisely what one's food will look and taste like. The lack of variation has extended to the food preparation routines of the fast food workforce. Specialized kitchen aids such as this bun gauge have been devised to eliminate guesswork and meal–to–meal variation.

There was a time in American history when neither customers nor restaurants cared whether the height of a hamburger bun emerging from the oven was a bit higher or lower than the next bun. But as this gauge demonstrates, new parameters emerged in the late 20th century to reduce this likelihood. As with car parts and clock gears, production quality decisions are removed from the individual worker. No longer does a baker need to use seasoned judgment to determining the proper look of a burger bun. Now he or she simply places one side of this go–no–go gauge over a sample bun to test for the proper height and diameter of a Quarter Pounder, a Big Mac, a regular burger, or a slice of bun.

Date Made: 1990

Location: Currently not on view

See more items in: Work and Industry: Occupations, Work

Exhibition:

Exhibition Location:

Data Source: National Museum of American History

Id Number: 1991.0324.05Catalog Number: 1991.0324.05Accession Number: 1991.0324

Object Name: gauge

Physical Description: plastic (overall material)Measurements: average spatial: 22.5 cm x 17.2 cm; x 8 7/8 in x 6 3/4 in

Guid: http://n2t.net/ark:/65665/ng49ca746a9-9ae9-704b-e053-15f76fa0b4fa

Record Id: nmah_1121847

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